Party Panache, Loaded Bourbon Bleu Cheese Stuffed Potato Skins
“Hey mom, I know you’re driving home on Sunday,
do you have any suggestions for game food?
I could go ahead and get the stuff…”
hmmm….
OH!
Those potato skins I put on my this month’s Bucket list!!
Perfect Super Bowl food!
and I sent him the link
When I rolled in about 2pm, these babies were prepped and ready!
HHjr is so organized in the kitchen, plus he always cleans up as he goes
Being a single Dad of 2 very active little boys
he has learned to always be prepared, and there is never any time to waste
Right before kickoff, he put the sauce filled skins into the oven to bake
The skins were then garnished with bacon and green onions and a squirt of sour cream
Have you seen the sour cream in a squirt bottle, so handy!
He actually used a small ziplock with the corner cut out and tub sour cream,
If you warm it just a little, it will squirt easily
Since I wasn’t there when HHjr prepped these, here is how he cut the potato
He cut a “plank” out of the center so the potato halves would be more shallow
the center plank can be boiled with the scooped out potato from skins to make mashed potatoes,
or cut into strips or cubes, and fried or roasted
Note: the alcohol in the bourbon cooks off when you make the sauce, but you can substitute Bourbon Whiskey Extract. Instead of the 1/2 cup bourbon, use 1/2 cup water flavored with the extract. It is available at Walmart and Amazon here
This recipe is adapted from Three Olives Branch
The recipe on the February Paint Bucket list is actually her Smokey Chicken Enchilada Skins, but he found this one when he went to her website and knowing my love for bacon and bleu cheese he decided to make this instead
These disappeared very quickly!!
Loaded Bourbon Bleu Cheese Stuffed Potato Skins
Ingredients
- 8 small Idaho baking potatoes washed
- 4-6 slices bacon cooked
- 3-4 green onion tops chopped
- 1/2 cup sour cream
Bourbon Bleu Cheese Sauce
- 1 T butter
- 1 T flour
- 1/4 cup diced red onion
- 1/2 cup bourbon
- 1 cup heavy cream
- 3/4 cup crumbled bleu cheese
- salt & pepper
Instructions
Bleu Cheese Sauce
- Melt butter in skillet or sauce pan. Add onion and cook until soft, 4-5 minutes.
- Add flour and stir into mixture until combined.
- Add bourbon and cook 3 minutes.
- Add cream and cheese and season with salt and pepper. Cook and stir until sauce has thickened. This can take a few minutes. The sauce should be thick enough not to leak out or be runny. Once sauce has thickened, you can add a dash more bourbon if you want a more pronounced bourbon flavor.
Potatoes
- Slice the potato into 1/3s lengthwise, with the middle 1/3 being not as thick as the bottom and top parts. You are creating shallow shells. Reserve the middle potato planks and use for french fries or boil for mashed potatoes.
- Using a melon baller, carefully scoop out insides of potato skin, leaving some potato inside shell. Doing this before cooking makes it easier to keep shells in tact. Reserve scooped potato for another use.
- Brush potato skins all over with olive oil and sprinkle with kosher salt. Place on a foil line baking sheet skin side up and cook at 450 for 15 minutes, potatoes should be soft but not too soft. Let cool.
- Fill potatoes with sauce. Can be covered and refrigerated at this point.
- Bake at 350 for 15-20 minutes. Time will depend on size of potatoes. When they look done and golden remove from oven and garnish with bacon pieces, green onions and a drizzle of sour cream.
Notes
Enjoy!
🥔 🥓 🥔 🥓 🥔 🥓
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl
Full Plate Thursday Thursday Favorite Things Creatively Crafty
Comments
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These loaded potato skins are the perfect game day food and a lot ot other occasions. Lucky you having these waiting after the long drive home. I will look for the sour cream in the bottle, that is so convents for a casual gathering spread. Wish we were having better weather for your time here! Keeping this recipe………
Thanks Emily, the weather at the beach hasn’t been so great either, hurry Spring!
Wow, a festive delight!
Potato skins — that’s a good dinner idea too and on these cold days, a welcome one!
OMG! I want these so bad!!!!
Oh you do know how to make a girl’s mouth water!
Oh my goodness! These look so good! Hugs and blessings, Cindy
Okay… I’m All In!
This looks so good…I bet they were a big hit!….and yes, love that “squirt” sour cream. And, love that HHJr cleans up after he cooks…a good thing for sure!
We love potato skins, and your recipe sounds much better than mine!
Ooh, these look rich and wonderful!! ❤️ I love how the sour cream comes in a squirt bottle! I will have to look for it in the store. 😃
Jenna, the loaded potatoes look delish! How nice to drive from the beach to The Ham and HHjr already has these prepared and everything cleaned up. You did a great job training him! I hope this comment doesn’t disappear into thin air!
I haven’t made potato skins in a loooooong time. They sound great:@)